Vegetable Soup

• 2 cans whole tomatoes
• 1 (46 oz.) can tomato juice
• 2 large cans tomato sauce
• 2 cans lima beans
• 2 cans purple hull peas
• 2 cans carrots
• 2 cans corn (whole kernel)
• potatoes, diced
• cabbage, shredded
• celery
• onion
• jalapeno peppers
• garlic salt
• salt and pepper to taste
• 1 1/2 to 2 lb. pkg. stew beef

1. Cook stew
2. beef
3. in
4. pressure cooker for 30 minutes. In one pan, cook potatoes, cabbage, onion and celery.
5. In a large stock pot,
6. empty
7. both cans of tomatoes. Cut up the tomatoes. Add all the
8. othertannedtoods and simmer. Cut up jalapeno peppers and add
9. to vegetables. Add potato mixture when done. When stew beef istone, separate meat from fat.
10. Add meat to vegetables.tlso add
11. juicetn which meat was cooked to add flavor.
12. Salt and pepper to taste.

tomatoes, tomato juice, tomato sauce, lima beans, purple hull peas, carrots, corn, potatoes, cabbage, celery, onion, jalapeno peppers, garlic, salt, stew beef

Taken from www.cookbooks.com/Recipe-Details.aspx?id=647211 (may not work)